The size and the shape of
the room available determine the layout of the kitchen. Working
out a layout is like playing a game of chess with almost many
permutations. There are some basic rules.
| a). |
You need the food storage area near the door with space to
put the shopping down
|
| b). |
This
must be near the preparation space, which should not be less
than 3 ft./914mm long and adjacent to both oven and hob. It
is not necessary to have the oven and the hob close together.
|
| c).
|
The
hob must be near the sink so that pans could be filled for
vegetables and afterwards drained.
|
| d). |
The
hob should be near the hatch if there is one or serving area.
|
| e). |
If
there is a dishwasher this should be fitted into or next to
china and cutlery shore and be near the sink and waste disposal
so that dishes could be quickly cleaned before loading the
machine.
|
The passage
like space between units should not be less than 1.25m/4 ft. if
two people are supposed to work in the kitchen. In small single
kitchens this could be 2 ft. 6 in./760mm. The main cooking areas
should not be more than 20 ft./6.1m apart from each other. And
also the kitchen should not be in a main traffic route.
